Advertisement

thumbnailcazhp0m1.jpgDo you dread the long hours of Easter? Rising early, hiding eggs, making baskets, taking bites out of carrots - it’s all in the parental guidebook, but it’s sure to tire you out. This year, instead of adding to your holiday chores, why don’t you let someone else help out? By someone else, I really mean one of West Chester’s great Sunday Brunches . . . there are some places in town that you don’t want to miss!

Check out Iron Hill from 11am - 2pm for a yummy, no-fail breakfast that will fill both you and your family up. My personal favorite is the Blue Crab Omelet and my sister prefers the French Toast with whipped hazelnut butter. Iron Hill brews it’s own root beer, so get a few for the kids while you sip the Raspberry Wheat or Pig Iron Porter (ask for it on nitro, if they have it!)

If you’re looking for something more lively, check out the Blues Sunday Brunch at Doc Magrogan’s. Every weekend they have live music to entertain you with while you troll the brunch buffet bar ($12 per person) or order from their extensive and seafood-oriented menu. Go for some of the more interesting items - lobster hash, crab Benedict, or lobster Benedict! Drinks include mimosas and Bloody Mary’s - drink up!

For the early birds, be ready by 7:30 am and head on over to Market Street Grill- a breakfast and lunch spot near and dear to my foodie heart. Their omelets are honestly to die for . . . the Greek is amazing, and the Kennett Square fills you up with tasty local mushrooms! For a Sunday specialty, please get the Crab and Spinach Eggs Benedict - I’ve never tried it, so comment with your thoughts!

If you’ve gotten this far, I’ll throw out a little personal contest . . . anyone who sends me a picture of themselves and the Easter Bunny gets a free omelet, on me! Start sending away!

Iron Hill Brewery
3 W. Gay Street

Doc Magrogan’s Oyster House
117 E. Gay Street

Market Street Grille
6 W. Market Street

About the Author

Sarah's dream job is to own a small cafe and bookstore and if that doesn’t work out she wants to be homeless in Europe. In the mean time she's exploring and reporting on the wide and wonderful world of WC Restaurants.

More About Sarah Reese...

No Comments So Far

Comment Guidelines
Be Respectful. Do you kiss your mother with that mouth?

Although the old saying, "If you can't say anything nice, don't say anything at all," is swell, we encourage constructive feedback (ie, be polite), and recommend backing-up your comments with evidence/witnesses.

Be Honest. Look where it got Abe Lincoln. Well, before the evening at the theater.

We don't recommend complaining just for the sake of it (see number 1), but if you have a legitimate comment, it should be shared. Also, don't hesitate to disagree with other comments, even if your opinion is in the minority. If patrons aren't honest about their experiences, restaurants won't know that there is room for improvement. And there always is.

Be Specific. "The food was good" doesn't cut it.

Each dining experience is unique, so if a dining experience moves you in any way, by all means, share the details. Choose the sensory details that impacted your experience the most and describe them in your postings. Other foodies will gobble it up—literally.

Be Concise. 'Nuf said.

What? We thought it was pretty clear the first time.

Be Helpful. Sort of like how the elves and reindeer help Santa.

Will what you have to say improve the restaurant's ability to provide impeccable service and improve the dining experience for others (again, see number 1)? If so... help away.

Show a Little Pride. No Jane or John Does please.

If you are too embarrassed to put your name as the commenter, you probably should re-evaluate your comments (you know the drill... see number 1). If you have sensitive information that you feel needs to be passed along, please use your best judgment and e-mail it to us to avoid public posting. We don't want you to have any post-post regrets.

Don't Name Names. Let's not get too personal here.

We know you want to share your experiences, both good and bad, but this isn't the place to publicly condemn or praise individual people. Feel free to comment on "the service", "the chef", or "the staff", but any positive or negative mention of specific names will be moderated.

Leave A Comment